SUPREME RECIPE OF THE WEEK:NACHOS

SUPREME RECIPE OF THE WEEK

Southwest Veggie Nachos

Subbed baked chips for fried. Same flavor, less fat.

Serves 6

INGREDIENTS

• Vegetable oil cooking spray
• 6 oz baked tortilla chips
• 1 can (15 oz) low-sodium black beans, rinsed and drained
• 1 green bell pepper, diced
• 1/2 cup frozen corn, thawed
• 1/4 teaspoon ground cumin
• 1/4 cup sliced black olives
• 3 tablespoons pickled jalapeño slices
• 1 1/2 cups reduced-fat shredded Mexican blend cheese
• 4 large plum tomatoes (about 12 oz), chopped
• 1/2 cup chopped red onion
• 1/4 cup cilantro, chopped
• 1 teaspoon fresh lime juice
• 1/2 avocado, diced

PREPARATION

1.   Heat oven to 425°. Coat a baking sheet with cooking spray; spread chips evenly on sheet. In a bowl, combine beans, pepper, corn and cumin; spoon over chips. Top with olives, jalapeños and cheese; bake until cheese melts, 5 to 6 minutes. In same bowl, combine tomato, onion, cilantro and juice; gently mix in avocado. Serve nachos topped with salsa.

The skinny:  315 calories per serving, 10 g fat (3 g saturated), 41 g carbs, 10 g fiber, 15 g protein.   self.com

Lady Supreme!!!!